Hey there! So I’ve been meaning to tell you about this amazing seafood dish I’ve been obsessed with lately. Remember how I used to be intimidated by cooking seafood at home? Well, that’s totally changed since I discovered this garlic butter shrimp and scallop recipe. It’s seriously the easiest fancy-looking meal I’ve ever made!
If you love quick seafood recipes, you might also enjoy this delicious shrimp dish.
How I Stumbled Upon This Game-Changer
I was at my cousin’s place for dinner a few months back, and she served this incredible seafood dish that had me going back for seconds (okay, maybe thirds). When I found out how simple it was to make, I couldn’t believe it! She shared her recipe, and I’ve been tweaking it ever since. Now it’s my go-to when I want to impress someone without spending hours in the kitchen.
What You’ll Need to Make Magic Happen
So here’s what you’ll need to grab from the store:
- About a pound of large shrimp (peeled and deveined because who has time for that?)
- Half a pound of sea scallops (the big ones)
- 4 tablespoons of butter (the real stuff, not margarine)
- 5 cloves of garlic (I always add extra because garlic is life)
- Juice from half a lemon
- A splash of white wine (about 1/4 cup – and yes, drinking the rest while cooking is part of the recipe!)
- A handful of fresh parsley
- Salt and pepper
- A pinch of red pepper flakes if you’re feeling spicy
- A couple tablespoons of olive oil
Nothing crazy, right? You probably have most of this in your kitchen already!
Why You Need This Recipe in Your Life
Trust me, this dish has saved me so many times. Date night? Make this. Parents coming over? Make this. Need to treat yourself after a long week? Definitely make this. It looks and tastes like something from a fancy restaurant, but it takes less than 20 minutes. Plus, seafood is packed with protein and all those good omega-3s, so you can feel virtuous while indulging!
Still not convinced? Check out this similar crispy dish for another easy and delicious idea.
Let’s Get Cooking
Okay, so here’s the fun part. Start by patting your scallops and shrimp dry with paper towels – this is super important if you want that gorgeous golden sear instead of sad, steamed seafood.
Heat a large skillet over medium-high heat and add a tablespoon of olive oil. When it’s hot (but not smoking), add your scallops, making sure they’re not touching each other. Leave them alone for about 2 minutes until they get that caramelized crust, then flip for another 1-2 minutes. Take them out and set aside.
In the same pan, add another tablespoon of olive oil and toss in your shrimp. These cook even faster – about 1-2 minutes per side until they’re pink and slightly curled. Remove them too.
Now for the magic sauce: lower the heat to medium and add the butter. Once it’s melted, add all that minced garlic and let it get fragrant for about 30 seconds (don’t let it burn or you’ll have to start over!). Pour in the white wine and lemon juice, and let it simmer for a minute.
Return the seafood to the pan, sprinkle with parsley, salt, and pepper, give it a gentle toss in the sauce, and voilà! Dinner is served!
How to Make It a Meal
I usually serve this over some angel hair pasta or with a crusty baguette to soak up all that buttery goodness. A simple side salad with a light vinaigrette balances everything out. If you’re doing a date night, definitely pop open a bottle of chilled Sauvignon Blanc or Pinot Grigio.
The best part? You’ll look like you’ve been slaving away in the kitchen, but you and I know the truth – this barely counts as cooking!
Why I Keep Coming Back to This Recipe
I think what I love most about this dish is how it feels special without being complicated. It reminds me that sometimes the simplest recipes can be the most impressive. Plus, the look on people’s faces when they take that first bite is absolutely priceless.
So next time you’re standing in front of your fridge wondering what to make, give this a try. Text me after and let me know how it went – I bet you’ll be just as hooked as I am!
And if you’re looking for more quick and delicious recipes, browse my other shrimp dishes here.
Frequently Asked Questions
Can I use frozen shrimp and scallops for this recipe? Absolutely! Just make sure to thaw them completely and pat them very dry before cooking. The secret to getting that perfect sear is removing as much moisture as possible. I often buy frozen seafood because it’s more affordable, and honestly, sometimes it’s fresher than what’s at the seafood counter since it’s frozen right after being caught.
What if I don’t have white wine on hand? No worries! You can substitute with chicken broth or seafood stock for a similar flavor profile. Even a splash of bottled clam juice works in a pinch. The wine adds a nice acidity and depth, but the dish will still be delicious without it. If you want that hint of acidity, add a little extra lemon juice.
How do I know when my scallops and shrimp are cooked properly? Great question! Scallops should have a golden-brown crust on the outside and be slightly translucent in the center – they’ll continue cooking a bit after you remove them from the heat. For shrimp, look for them to turn pink and curl into a loose “C” shape. If they curl into a tight “O” shape, they’re likely overcooked. Remember, seafood cooks incredibly fast, so it’s better to undercook slightly than overcook!
Can I make this dish ahead of time for a dinner party? I wouldn’t recommend cooking the seafood ahead of time as it can get rubbery when reheated. However, you can prep all your ingredients in advance – have your shrimp peeled, scallops patted dry, garlic minced, and lemon juiced. Then when guests arrive, the actual cooking takes less than 10 minutes. It’s actually a fun dish to prepare while chatting with friends in the kitchen with a glass of wine!